Lemon, Cardamom and Almond Cake Gluten Free

This is a delicious low sugar gluten free cake made with ground almonds flavoured with lemon and cardamom is perfect for a summer treat .

Ingredients

• 250g ground almonds

• 120g butter or olive oil

• 120g raw cane or coconut sugar

• 4 eggs

• 1 1/2 tsp baking powder

• 1 tsp ground cardamom

• 3 lemons zest and juice, put aside the juice from 1 lemon

• 2 tbsp maple syrup

Topping

• 3 tbsp coconut yoghurt or yoghurt of your choice

• 1 tbsp maple syrup or honey

• Optional to use lemon curd to decorate with. (I used homemade from a health food shop) or just add more raspberries

• Handful of raspberries

Method

You will need a 20cm lined cake tin.

1. Preheat the oven to 170C fan

2. In a large bowl whisk together the butter and sugar.

3. Add two table spoons of the ground almonds, baking powder, cardamom, juice from 2 lemons, lemon zest and the eggs. Whisk until well mixed.

4. Fold in the remaining ground almonds.

5. Transfer the mix to the cake tin and bake in the oven for about 25 minutes. Check the cake is cooked by inserting a knife which should come out clean. If not return to the oven for a bit longer. Cooking times can vary.

6. Meanwhile mix together the yoghurt and maple syrup or honey if you prefer. Set aside.

7. Heat the juice from one lemon in a pan. Add 2 tbsp maple syrup and boil until reduced by about a third.

8. Remove the cake from the oven. Use a cocktail stick or fork to n=make holes in the top. Use a brush to spread over the lemon and maple syrup mix. You want it to seep into the cake. Remove the cake from the tin and transfer to a wired rack or plate. Leave to cool.

9. Once cooled spread over the yoghurt. To decorate, create lines with the lemon curd and use a cocktail stick to make a pattern. Add the raspberries.